HALLOWEEN TART

cost
difficulty
cold
Recipe
How about a delicious pumpkin recipe for your Halloween evening dessert? Garnish our Délifrance A La Folie! sweet tart shell with a pumpkin and caramel mousse and a chocolate glaze! A crunchy and melt-in-your-mouth combination that will tempt food lovers.
Preparation : 2H
PUMPKIN MOUSSE
Blend the roasted pumpkin with the cream and the lemon juice.
Bring to a boil and then incorporate the soaked gelatine.
Cool to 30°C. Incorporate the whipped cream and use immediately.

CARAMEL PECAN INSERT
Prepare a dry caramel with the sugar and the glucose then deglaze with the cream.
Add the butter, the remaining 40g of cream, and the pieces of pecan nuts.

PUMPKIN CAKE
Combine the oil, sugars, egg, and pumpkin.
In a separate bowl, mix the flour with the baking powder and the cinnamon.
Mix everything together.

CHOCOLATE GLAZE
Mix the melted chocolate with the cocoa butter and then add the colouring agent until you obtain the right colour.PUMPKIN MOUSSE
Blend the roasted pumpkin with the cream and the lemon juice.
Bring to a boil and then incorporate the soaked gelatine.
Cool to 30°C. Incorporate the whipped cream and use immediately.
Dressing : 5 min
1.Start by preparing the orange glaze. Use to coat the bottom half of Ø35mm spheres. Then prepare the caramel insert. Once cooled to 35°C, pour into 35mm spheres that have the glaze coating. Quick-freeze.
2.Prepare the pumpkin mousse and spoon into 7.5mm semi-spherical silicone moulds halfway up. Add the caramel insert and top up with pumpkin mousse if necessary. Quick-freeze.
3.Prepare the pumpkin cake, fill 7.6cm Délifrance A la Folie tart shells (approx. 30g per pastry case), bake for 12 min. at 150°C. Leave to cool.
4.Remove the pumpkin and caramel mousse semi-spheres and use a knife to carve the pumpkin's grooves and dip into the orange glaze.
5.Place on the pumpkin cake pastry base. If necessary, stick the two parts together with glaze using a piping bag.